A semi-impromptu dish, written up impromptu-ly on my iPad as I sit on the couch rewatching some Doctor Who.
- 1 large kabocha squash
- 2 Tbl vegetable oil
- 1 large onion, diced
- 1 large jalapeño, finely minced
- 2 stalks lemongrass, soft inner portion very finely sliced
- 3 large garlic cloves, finely minced
- 1″ chunk of fresh ginger, very finely minced
- 1 quart chicken stock, preferably homemade
- 1 can coconut milk (not light)
- Juice of 2 limes (or to taste)
- Salt to taste
- Cilantro for garnish
- Cut squash in half. Remove seeds and roast in a 350 degree oven for an hour or until soft.
- After squash is cool enough to handle, scoop out flesh.
- Heat oil in a large, heavy pot. Sautée squash flesh, onion, garlic, jalapeño, lemongrass and ginger until onion starts to soften.
- Add stock. Bring to a boil then reduce heat. Simmer for 30 minutes.
- Purée the soup (blender or stick blender).
- Add the coconut milk and mix well.
- Add lime juice and salt to taste.
- Serve garnished with chopped cilantro.
This ended up very reminiscent of a Thai tom kha ga and was thoroughly enjoyable. I’ll Definitely be making it again.